Bean Sprout Hangover Soup with Rice recipe - ingredients, nutrition and when to eat it
This one-bowl meal combines crunchy bean sprout soup with rice, topped with egg and seaweed flakes.
This one-bowl meal combines crunchy bean sprout soup with rice, topped with egg and seaweed flakes. The refreshing, spicy broth and soft rice go well together, making it a satisfying choice for breakfast or lunch.
Soups & stews · 20 minutes to cook
Tips: Cook the bean sprouts with the lid on to reduce their raw smell.
Tips: Serve the rice separately and pour the soup over it to keep the grains from getting mushy.
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Ingredients (1 serving)
- Soybean sprouts — 120 g
- Rice — 1 bowl
- Water — 450 ml
- Minced garlic — 0.5 tsp
- Green onion — 10 g
- Salt — 1 g
- Egg — 1 pc
- Crushed seaweed — 2 g
- Sesame oil — 0.5 tsp
- Korean chili flakes — 0.5 tsp